Blog Posts by FoodInspired

  • Provencal Chicken and Barley Soup/stew

    Ingredients

    1/3 cup dry barley or 1 cup of cooked barley
    4 to 6 oz skinless, boneless chicken thighs or breast, cubed into 1 inch pieces (or use chickpeas as a vegetarian alternative)
    1 cup low-sodium chicken or vegetable broth, plus more if needed
    1 celery stalk, chopped
    1 medium carrot, chopped
    1 tablespoon extra virgin olive oil
    2 tablespoons Kalamata olives, pitted and chopped (optional)
    1 tablespoon of finely chopped parsley or dill
    1/4 teaspoon herbs de Provence
    Salt & pepper to taste

    Serves 2-4.

    Prep & cooking time: 1 hour 30 minutes or 30 minutes if using cooking barley.

    Cook barley in water until well done, about 60 minutes. Drain and set aside. If using already cooked barley rinse under warm water and set aside. Heat a medium/large pot on a medium to medium high heat, add olive oil and chicken (or chickpeas) and saute until chicken is browned, 5-6 minutes. Add celery and carrots and saute for another 3-4

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  • Petrole Sole with Asparagus and Saffron Jasmine Rice

    Tonight I made petrole sole with asparagus and saffron jasmine rice. Exotic, yes, and delicious!
    Petrole Sole is a white, flat, tender and delicate fish with no fishy taste that is great for steaming, broiling, or baking. You can do pan fried as well, but I am all about healthy and tasty, so I stick with the good for you (and usually less work involved) techniques.

    Petrole Sole is also enviromentally safe (Monterey Bay acquarium rates them as a "Good Alternative" as long as it is U.S. Pacific, wild caught). Don't confuse them with the U.S. Atlantic as the Atlantic sole is overfished.

    I got about 2/3 of a pound for $19 per pound for 2 adults. Yes, for some it may be pricey, for others it is just right. A great substitute is Tilapia U.S. Farmed (nothing else will do unless you are ok with getting Brazil, Costa Rica, Ecuador, Honduras Tilapia which are all a "Good Alternative").

    Line a baking sheet with some foil and lightly spray with a cooking spray. Toss in

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  • Pork Chops were splendid!

    Last night I wrote about my pork chop idea for dinner and that I was going to follow up on how they turned out. They were delightfully splendid! Juicy, flavorful (all thanks for my overnight marinading), and absolutely "Wow" as my husband put it.

    He has asked me to make the chops again in the future, so I will absolutely do so again, but with a different twist. How about chops from around the world?

    FoodInspired

  • Yummy pork chops with fall veggies

    I recently decided to create my own blog and make it about what I like to cook at home. I get my inspiration from everything. I particularly enjoy browsing many colorful pictures (yes, pictures and not all are of the food) to envision what the next meal will be like.

    My passion is to transform anything decadent into a healthy meal and yesterday I saw a couple of very beautiful looking Frenched pork chops. Frenched? Well, that's the bone in pork chop, but the bone is cleaned up and exposed. I haven't had a pork chop before nor have I made one, but I do know how to cook pork. In order to avoid the first timer cooking mistakes I am relying on my bag of tricks. I got home and decided to marinade the chops so that they will be plump and juicy after I grill them. The chop has a piece of loin meat, which if not cooked correctly, can dry out. I want to avoid dry meat and so a food proof way is to marinade.

    Marinade:
    1 teaspoon Kosher salt
    1 tablespoon Clover Honey

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